利用蛹虫草培养残基酿制保健型发酵酒的工艺研究.pdf

文档介绍：现代食品科技 Modern Food Science and Technology 2011, ,

利用蛹虫草培养残基酿制保健型发酵酒的工艺研究

钟艳梅,徐智斌,曾宪录
(嘉应学院生命科学学院,广东梅州 514015)
摘要:以采收完子实体后的新鲜蛹虫草固体培养残基为主要原料,采用酒饼发酵法酿制工艺,通过对发酵过程中的酒饼用量、总
醪加水量以及发酵温度这三个主要工艺参数进行优化研究,结果表明,酒饼用量为 %、总醪加水量为 3 倍、发酵温度为 23 ℃时可酿
制出具有独特虫草风味的保健型发酵酒。
关键词:蛹虫草;培养残基;保健型发酵酒
文章篇号:1673-9078(2011)5-555-558
Development of a Fermented Health Eine with
Cultured Cordyceps Militaris Residues
ZHONG Yan-mei, XU Zhi-bin, ZENG Xian-lu
(Department of Biology, Jiaying University, Meizhou 514015, China)
Abstract: Fresh Cordyceps militaris culture residual medium after harvesting the fruitbodies was used as the main raw material to brew a
health wine with good taste. Through optimization of proper dosage of Chinese yeast, water addition level and fermentation temperature, the best
brewing conditions were obtained as follows: % Chinese yeast, 3:1 of water to total mash quantity ratio, and fermentation temperature 23 ℃.
Utilization of cultured Cordyceps militaris residues to brew health fermented wine can take full advantage of the nutrient and pharmacological
ingredients of culture residual medium, thus producing a health wine with unique flavor as well as rich nutrients.
Key words: Cordyceps militaris; culture residual medium; Health fermented wine

蛹虫草(Cordyceps militaris)又称北虫草、北冬虫(同一生产批次),研磨成粉,装瓶备用。
夏草,是我国一种名贵药用真菌和高级滋补品,目前已 1.